Mutti Bolognese Sauce and Tagliatelle

Mutti Bolognese Sauce and Tagliatelle

This big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery and onions create a silky background texture for the meat, while white wine and milk add depth and creaminess. Serve with a wide pasta such as pappardelle to create the right balance of flavor and texture.

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 2h 30 min (COOK TIME: 10 min / PREP TIME: 2h 20 min)

cooking sketch Easy


  • 1 tbsp olive oil
  • 1 tbsp butter, plus additional for serving
  • 3 oz pancetta, diced
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cloves garlic finely chopped
  • 2 lbs equal parts ground beef, veal and pork
  • 1 cup whole milk
  • 1 cup white wine
  • 1 tsp dried thyme
  • 2 leaves bay
  • 3 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 cans or 1 can Mutti® Crushed Tomatoes (14 oz., 28 oz., Polpa)

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Mutti Bolognese Sauce and Tagliatelle: Method

  1. Heat olive oil and 1 tablespoon of butter in a large heavy saucepot or Dutch-oven over medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine.
  2. Add the meat to the pot and break it apart with a spoon while browning evenly, stirring occasionally. Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
  3. Stir in thyme, bay leaves, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and Mutti® Crushed Tomatoes (Polpa). Cover and reduce heat to low. Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.
  4. Divide Bolognese as desired into freezable portions in airtight storage containers

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Also made with: Double concentrated tomato paste

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